Description
Delightful golden-fried onion petals served with a creamy, zesty dipping sauce, perfect for gatherings and cozy nights in.
Ingredients
Scale
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons ketchup
- 2 tablespoons prepared horseradish
- 1 clove garlic (minced)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper
- 1 large sweet onion
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 cup buttermilk
- 1 large egg
- Oil for frying
Instructions
- Make the Dipping Sauce: In a bowl, whisk together the mayonnaise, sour cream, ketchup, horseradish, minced garlic, salt, pepper, paprika, and cayenne until smooth. Cover it with plastic wrap and refrigerate until you’re ready to serve.
- Prepare the Onion: Cut the root end off of the onion and carefully peel it. Slice the onion in half, then into quarters, and finally cut the quarters in half to create individual petals. Set these aside.
- Mix the Dry Ingredients: In a large bowl, combine the flour, seasoned salt, pepper, garlic powder, cayenne pepper, onion powder, and smoked paprika. Stir until well combined.
- Prepare the Buttermilk Mixture: In a separate medium-sized bowl, whisk together the buttermilk and egg until combined.
- Coat the Onion Petals: Take the separated onion petals and place them in a gallon-sized ziptop bag. Add ¼ cup of the flour mixture to the bag, seal it up, and toss the onions gently until they’re coated.
- Dip and Flour: Working in small batches, take a handful of the onion petals and shake off the excess flour. Dip them into the buttermilk mixture, allowing any liquid to drip off. Then, return them to the bowl with the remaining flour mixture and coat them well before shaking off excess flour again.
- Frame the Petals: Place the coated onion petals onto a parchment-lined sheet tray while you continue to coat the rest of the petals.
- Heat the Oil: In a deep fryer or a large skillet, heat about 2 inches of oil to 350°F.
- Fry Them Up: Once hot, carefully fry the onion petals in batches for about 3-4 minutes, or until they are golden brown. Be cautious not to overcrowd the pan.
- Drain Excess Oil: Remove the fried onion petals and place them on a plate lined with paper towels to absorb any excess oil. For optimal crispiness, transfer them to a wire rack over a sheet tray to catch extra drips.
- Serve and Enjoy: Once all the onion petals have been fried and are golden delight, retrieve the dipping sauce from the fridge, serve everything warm, and dig in!
Notes
Customize the dipping sauce with more horseradish for spice or fresh herbs for added flavor. Leftovers can be reheated in the oven for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 onion petals
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg